Moroccan-style chicken with carrot & orange salad

Moroccan-style chicken with carrot & orange salad

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Cooking time

Prep: 20 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

Boneless chicken thighs, stuffed and dusted with spice, stay succulent when roasted and are much cheaper than breast meat

Nutrition and extra info

Additional info

  • Chicken only can be frozen
  • Dairy-free
  • Gluten-free
  • Egg-free
Nutrition info

Nutrition per serving

kcalories
390
protein
40g
carbs
29g
fat
14g
saturates
3g
fibre
5g
sugar
26g
salt
0.49g

Ingredients

  • 2 tsp ground cinnamon
  • 1 tsp each cumin and coriander
  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 3 tbsp pine nuts
  • 3 tbsp raisins
  • juice 1 lemon
  • 8 boneless, skinless chicken thighs

For the salad

  • 400g carrots, coarsely grated
  • 2 oranges
  • mixed salad leaves
  • handful chopped coriander

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Method

  1. Heat oven to 190C/fan 170C/gas 5. Mix 1 tsp of the cinnamon with the cumin and coriander in a small bowl. Heat the oil in a frying pan, add the onion, then quickly fry until lightly coloured. Add the pine nuts, then fry until lightly toasted. Stir in ½ the spice mix, the raisins and the juice of ½ the lemon. Heat through, stirring, then remove from the heat.
  2. Open out the chicken thighs and spoon a little stuffing onto each. Fold the chicken meat over to enclose the stuffing, then secure each thigh with a couple of cocktail sticks. Place in a non-stick roasting tin with the cocktail sticks underneath, then sprinkle with the remaining lemon juice and spice mix. Bake for 30-35 mins until the chicken is tender and golden.
  3. To make the salad, tip the carrot into a bowl. Using a sharp knife, remove the zest and pith from the oranges, then cut into segments between membranes. Do this over the bowl to catch the juice, letting the segments drop in. Sprinkle with the reserved cinnamon and a little black pepper, then mix well.
  4. Divide the salad leaves between 4 plates, spoon over the salad, then sprinkle over the coriander leaves. Place the chicken alongside and serve.

Recipe from Good Food magazine, March 2009

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cumeada's picture

brilliant recipe and economical ! I exchanged the juice of a Seville (bitter) orange instead of the lemon - it was simply delicious.

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